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Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum
Reduction of microbiota in marinated vacuum-packaged poultry breast fillets
dc.creator | Janjić, Jelena | |
dc.creator | Ćirić, Jelena | |
dc.creator | Grbić, Slaven | |
dc.creator | Bošković, Marija | |
dc.creator | Glišić, Milica | |
dc.creator | Mitrović, Radmila | |
dc.creator | Baltić, Milan Ž. | |
dc.creator | Radosavac, Adriana | |
dc.date.accessioned | 2021-03-18T11:26:47Z | |
dc.date.available | 2021-03-18T11:26:47Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 2466-4812 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/2023 | |
dc.description.abstract | The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage. | en |
dc.description.abstract | Cilj ovog rada bio je da se utvrdi uticaj različitog načina mariniranja na mikrobiotu fileta grudi brojlera pakovanih u vakuum i čuvanih pri 4°C. Ispitivane su tri vrste marinade. Ukupno 120 uzoraka (korišćenih za dva ponavljanja) marinirano je u kontrolnom (6% NaCl) i tri različita tretmana: 6% NaCl i 2% natrijum tripolifosfat (E1), 6% NaCl i 2% natrijum citrat (E2) i rastvor sa 6% NaCl, 1% natrijum tripolifosfata i 1% natrijum citrata (E3). Brojanje mikroorganizama vršeno je prvog dana (0 dan), 7., 14., 21. i 28. dana skladištenja. Utvrđene su statistički značajne razlike (P<0,05) između mariniranih uzoraka u ukupnom broju mezofilnih bakterija, Enterobacteriaceae, bakterijama mlečne kiseline i anaerobnim bakterijama. Utvrđeno je da je kombinacija 6% NaCl i 2% natrijum citrata najprikladnija za redukciju rasta ispitivanih grupa bakterija u mariniranim filetima grudi brojlera pakovanih u vakuum i skladištenih pri 4°C. | sr |
dc.publisher | Belgrade : Institute of Meat Hygiene and Technology | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Meat Technology | |
dc.subject | life | |
dc.subject | meat | |
dc.subject | poultry | |
dc.subject | shelf | |
dc.subject | spoilage bacteria | |
dc.subject | storage conditions | |
dc.subject | meso živine | |
dc.subject | rok trajanja | |
dc.subject | bakterije kvara | |
dc.subject | uslovi skladištenja | |
dc.title | Redukcija mikroflore u mariniranim filetima pilećih grudi pakovanih u vakuum | sr |
dc.title | Reduction of microbiota in marinated vacuum-packaged poultry breast fillets | en |
dc.type | article | |
dc.rights.license | BY | |
dcterms.abstract | Јањић, Јелена; Радосавац, Aдриана; Ћирић, Јелена; Балтић, Милан Ж.; Митровић, Радмила; Глишић, Милица; Бошковић, Марија; Грбић, Славен; Редукција микрофлоре у маринираним филетима пилећих груди пакованих у вакуум; Редукција микрофлоре у маринираним филетима пилећих груди пакованих у вакуум; | |
dc.citation.volume | 60 | |
dc.citation.issue | 1 | |
dc.citation.spage | 1 | |
dc.citation.epage | 7 | |
dc.citation.rank | M24 | |
dc.identifier.doi | 10.18485/meattech.2019.60.1.1 | |
dc.identifier.fulltext | https://vet-erinar.vet.bg.ac.rs/bitstream/id/5521/Reduction_of_microbiota_pub_2019.pdf | |
dc.type.version | publishedVersion |